Last soup

It is starting to warm up outside and it is time for one last soup of the season. I roast six carrots and a head of garlic with ample amounts of olive oil...about 30 mins. at 300deg. Caramelize one onion in my soup pot with some ground/dried chipotle peppers. Add the carrots, garlic (along with all of the oil they have been roasting in), some cardomom, cilantro, lime juice and peppercorns. Cook this down and deglaze with some veggie stock, H2O, butter, and cream. Add some salt to taste. Simmer long time.


I made some black bean, banana, cornmeal dumplings to float on the soup's surface. Fry up some banana slices with onion, garlic, and red bell pepper. When caramelized add some black beans, veggie stock and a touch of milk or cream. Then add the cornmeal and stir it into the creamy stock. When the mixture is balanced pop it in the oven at 375 deg. for about 15 min. Let it cool and you have a crunchy, sweet corn cake for the roast carrot soup.